It is intended to provide a relatively inexpensive flavor-improving agent which can be produced by using neither any organic solvent nor fractionation and solvent-recovery procedures in the course of the production. It is also intended to provide a process for producing a food having an improved flavor which is obtained by adding this flavor-improving agent. A food flavor-improving agent characterized by containing at least one member selected from among whole-fat germinating soybean flour and whole-fat non-germinating soybean flour which has not enzymatically inactivated, wherein the whole-fat germinating soybean flour is prepared by powdering germinating soybeans, powdering germinating soy milk or powdering germinating whole-grain soy milk; and a food which is produced by adding the above-described flavor-improving agent to a food or an intermediate food material in the course of producing a food in such an amount corresponding to 0.1 to 20% by mass based on the solid matters in the food or the solid matters in the intermediate food material as described above.